Coconut Tofu Curry

Name: Coconut Tofu Curry
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 1 cup cooked brown rice; ½ cup tofu, cubed; 1 can coconut milk (full-fat or light, depending on preference); 1 tbsp curry powder; 1 tsp ground turmeric; 2 cloves garlic, minced; 1 small onion, chopped; 1 red bell pepper, sliced; 2 cups spinach or baby kale (or other leafy greens); Pink Himalayan salt and pepper, to taste; 1 tbsp avocado oil; Juice of 1 lime (for garnish); Fresh cilantro or parsley (for garnish, optional)

A quick and easy vegan dish featuring tofu in a creamy coconut curry sauce. The tofu is cooked with curry powder, turmeric, and garlic, then simmered in coconut milk, creating a rich, flavorful sauce. Served over brown rice, this dish is filling, protein-rich, and packed with flavor.

Coconut Tofu Curry

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20-25 minutes

Level

level 2

Ingredients

1 cup cooked brown rice
½ cup tofu, cubed
1 can coconut milk (full-fat or light, depending on preference)
1 tbsp curry powder
1 tsp ground turmeric
2 cloves garlic, minced
1 small onion, chopped
1 red bell pepper, sliced
2 cups spinach or baby kale (or other leafy greens)
Pink Himalayan salt and pepper, to taste
1 tbsp avocado oil
Juice of 1 lime (for garnish)
Fresh cilantro or parsley (for garnish, optional)

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Directions

If you haven’t done so already, cook the brown rice according to package instructions. Set it aside.
Heat the avocado oil in a large skillet or sauté pan over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Stir in the curry powder, turmeric, and a pinch of salt and pepper. Cook for another minute until fragrant. Then add the red bell pepper and cook for another 3-4 minutes until it begins to soften.
Pour in the coconut milk, stirring to combine. Add the tofu cubes and bring the mixture to a gentle simmer. Let it cook for about 5-7 minutes until the tofu absorbs the flavors and the sauce thickens slightly.
Stir in the spinach (or kale) and cook for another 2-3 minutes until wilted and tender.
Spoon the cooked brown rice into bowls. Top with the coconut curry mixture, ensuring the tofu and veggies are evenly distributed.
Finish with a squeeze of fresh lime juice and a sprinkle of fresh cilantro or parsley for added brightness and flavor.